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Thursday, September 24, 2009

Life is so busy...isn't it? We live in such an incredibly fast paced culture, it can be hard to catch up. I take great comfort in the small things I am able to do to drown out the crazy world outside my door. One of the small comforts (or great), is to provide a warm, healthy meal, that brings my family to the table. But, the reality is that we just don't feel like we always have the time to do that. It is always my goal to offer you recipes that are simple, heartwarming, and empowering....empowering? Yes, because as you expand your repertoire (ha ha big word), you will be empowered to silence your inner need to order out. Really, we all have that inner voice.So, listen up, I was bored with just about everything that my fridge and pantry had to offer tonight. I also have of late needed to monitor my husband's cholesterol intake (which can glop up my creative juices a bit)- so, this is what I came up with. It was absolutely yummy delicious. So, try it...or else.

1 large spaghetti squash3 Tablespoons butter/margarine1/2 teaspoon salt1/2 teaspoon lemon pepperCut the squash in half lengthwise and remove seeds. Place cut side down in a greased baking dish; bake at 350 for 45-60 minutes or until the shell is pierced easily with a fork. Allow to cool slightly. In a bowl, use a fork to separate squash into strands, resembling spaghetti. Mix in the butter, salt and pepper.

3 chicken breasts,sauteed and sliced1/4 cup of butter/margarine3 tablespoons flour2 cups milk/skim milk3 Tablespoons onion, minced2 cloves garlic, smashed and minced1/3 cup grated Parmesan1/2 teaspoon salt1/2 teaspoon pepperpinch nutmeg1 cup frozen peasIn a saucepan with just a touch of olive oil, saute the garlic and the onion until translucent. Add the butter and melt. Next add the flour and cook for one minute. Slowly add the milk and stir over medium heat until smooth. stir in the Parmesan and seasonings and bring to a bubble. Add the sliced chicken and peas and serve over spaghetti squash.

P.S. What should I call it? The best I could come up with was Pseudo Alfredo and Chicken over Spaghetti Squash....doesn't sound all that great...does it?

Tuesday, September 22, 2009

No need for a catchy title...Funnel Cake says it all doesn't it? There is something irresistible about these fried dough treats, especially served with strawberries and ice cream. You need not go to the fair anymore to enjoy this treat, because they are so simple to make at home.FUNNEL CAKES

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to a bowl and beat eggs in, 1 at a time, completely blending each egg before adding another. Dough should be smooth. Heat about 1 1/2 inches of oil in a heavy pan. Spoon dough into a pastry bag with a round tip and pipe dough into oil. Fry until golden, make sure you turn it. Remove cake from oil, drain.

Thursday, September 10, 2009

So, I go to Harmon's the other day to pick up some fresh Okra, and alas! there was none to be found. I pounced on the produce man and say, "you always have okra...where is the okra?" "Well, ma'am, we haven't gotten any in for a couple of weeks....there is some sort of okra shortage.....there is frozen okra on isle 12..." he replied. Okra shortage? Why hadn't I heard about this? I bet Paula Deen knows about this! And frozen okra...that stuff is the reason no one likes okra...sooo slimy! So, even though fried okra was on my menu at my cooking class, I had too improvise, thus resulting in a pretty great recipe. The recipe for buttermilk Ranch below, makes a wonderful dipping sauce...enjoy!And by the way Mr. produce man...I googled okra shortage....there is an okra shortage in Uganda, and I hardly think that would effect our okra supply!